Banana Split Cupcakes

Easy35 mins

So I’ve had a total craving for a banana split this week. Fresh bananas…warm chocolate…that perfect cherry on top… But alas, the only problem was that final ingredient. Ice cream. In a city where snow and ice have decided to fall once again, and I’m left shivering in my (cute black) boots, anything else having to do with “ice” just doesn’t sound that appealing.

Thus, decided to get creative and turn the split into a cupcake. And voila! :)

Optional toppings:

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

(**Don't be alarmed - the batter is pretty thin, but it turns out well!)

Remove from oven and let cool on a wire rack.

To Make Frosting:

In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

You can drizzle the fudge sauce however you’d like! I ended up microwaving mine to soften it, and then poured some into a ziplock bag and used scissors to snip off a tiny corner. Then just used that to pipe it onto the cupcakes. You could also use a pastry bag and small tip.

Ha…no brilliant trick to the yellow background. It’s actually just a piece of 12×12 yellow scrapbook paper. I don’t really have the budget for much equipment — my backgrounds are either paper, a piece of fabric (often a quilting square), or just a yard of whatever, or a cutting board. :) So far has seemed to work ok! And then (I imagine you know this), but I almost always prop up a piece of white foam-core next to the food I’m shooting (on the other side of the window) to reflect the light so that you don’t get huge shadows.

What a creative idea – That’s usin’ your noggin, girl! I’ll have to give these a try sometime, but I may just stick a caramel in the batter first to give it that extra ooey-gooey-ness. Thanks for sharing!

Hi!
I just wanted to let you know I baked these cupcakes today, and they were quite a riot!! I made them for my good friend’s bday and he loved it and couldn’t stop eating them. Thanks for sharing your recipe, I’m for sure gonna bake these again =)

I just made these and they were awesome. I only had two issues. one my bananas were not quite ripe enough so you can barely taste the banana. Next time I’ll wait until the bananas are more ripe. The second was the icing, I made it exactly how the recipe stated and the icing was very thin. When I piped it on the cupcake it just liquifies and didn’t hold the shape of the tip used. So I put it in the refrigerator and let it harden a little bit and it still did not hold its shape. Am I doing something wrong?

Hey, I’m Ali!

I’m really happy that you’re here! As you may have noticed, our site just had a big design makeover this fall. So take a minute to click around and explore, and I hope you find all sorts of delicious and inspiring things. Thanks for stopping by, and welcome! more about me »